Easy Recipe: Delicious Hummingbird Cake with Cream Cheese Frosting

Hummingbird Cake with Cream Cheese Frosting. This Southern layer cake features a crowd-pleasing combination of banana, pineapple, and coconut. The name's origin remains something of a mystery: Some say. Of course we're using cream cheese frosting and there's toasted pecans too.

This hummingbird cake is always a hit with families or for any celebration. It's a moist cake flavored with cinnamon, pineapple, pecans, and bananas and topped with a cream cheese frosting. Butter, cream cheese, vanilla and sugar combine to make the most amazing frosting that pairs perfectly with the exotic flavours of the Hummingbird Cake. You can cook Hummingbird Cake with Cream Cheese Frosting using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Hummingbird Cake with Cream Cheese Frosting

1. Prepare 3 cups of all-purpose flour.
2. Prepare 1 tsp of baking soda.
3. It’s 1/2 tsp of salt.
4. It’s 2 cups of sugar.
5. It’s 1 tsp of ground cinnamon.
6. You need 3 of eggs, beaten.
7. You need 3/4 cup of vegetable oil.
8. You need 1 1/2 tsp of vanilla extract.
9. You need 8 oz of canned crushed pineapple, undrained.
10. It’s 1 cup of chopped pecans.
11. It’s 1 3/4 cup of mashed bananas.
12. It’s 1/2 cup of chopped pecans.
13. It’s 1/2 cup of butter or margarine, softened.
14. You need 8 oz of cream cheese, softened.
15. Prepare 16 oz of powdered sugar.
16. It’s 1 tsp of vanilla extract.

The final touch for my Hummingbird Cake is a sprinkling of pecan cookie crumbs. Because Hummingbird Cake is topped with a Cream Cheese Frosting it needs to be stored in the refrigerator, as well as any other cake that has cream cheese frosting on it. Hands down this Hummingbird Cake is my favorite. Cream cheese frosting is a great way to top your cakes or cupcakes – and it doesn't get any better than this delicious and easy cream cheese icing recipe by Hummingbird Bakery.

Hummingbird Cake with Cream Cheese Frosting instructions

1. Combine first 5 ingredients in large bowl. Add eggs & oil. Stir until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans, & bananas..
2. Pour into greased 13×9 pan. Bake in 350 degrees oven for 38 minutes or until toothpick inserted in center comes out clean. Can put in 3 greased & floured 9 inch cake pans, but only bake for 23-28 minutes..
3. Let cool completely before frosting..
4. For frosting: cream butter & cream cheese together. Gradually add powdered sugar. Beat until light & fluffy. Stir in vanilla. Spread over top of cake. If doing layers, spread between layers, up sides, & over top..
5. Sprinkle top with 1/2 cup chopped pecans..

We bet everyone will ask for seconds! The best part of this simple cream cheese frosting is that you only need three. Cover the cake with the cream cheese frosting and decorate with the pineapple slices and toffee pecans. Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins. Hummingbird Cupcakes with Cream Cheese Frosting.